Co-founder Tony Garcia has spent over 20 years studying the profound influence of terroir in fine wines, traveling extensively to renowned wine regions worldwide. Among them, Burgundy and Piedmont have been the most influential in shaping his understanding of how soil, climate, and craftsmanship impact flavor and complexity. Recognizing that these same principles apply to agave cultivation and tequila production, he sought to translate this expertise into the world of spirits.

Garcia partnered with a historic, 100-year-old distillery in the Southern Highlands of Jalisco, Mexico (NOM 1517), collaborating closely with master tequilero Álvaro Ramírez. Through meticulous refinement and countless iterations, they crafted tequilas that embody a perfect balance of character and depth. This hands-on approach has resulted in award-winning, distinctive expressions that showcase the essence of select agave fields across Jalisco. Each bottle is a testament to artistry, tradition, and the power of terroir, capturing the spirit of the land in every sip.

Rodeo de las Aguas Tequila is hand-crafted and distilled with unbridled devotion to the true expression of agave. A family-owned artisan business, our distillery represents more than 100 years of traditional experience dedicated to producing the absolute finest quality pure agave spirits.

Cultivated and harvested in the Southern Los Altos de Jalisco highlands of Mexico, our agave fields are in the region of Altos Sur and span various towns including Arandas, Valle de Guadalupe, Tepatitlán de Morelos, San Miguel el Alto, San Julián, San Ignacio Cerro Gordo and Jesús María. Featuring red soils rich in iron, clay minerals and oxygen, at an average height of 6,700 feet above sea level, the temperate, semi-warm, and arid climates are ideal for growing the best agave.

The process begins with the harvesting of agave no less than 5 years old to guarantee prime maturity of the agave sugars. After removing the leaves in the field, the “piñas” are carefully transported to our distillery where they are cut in preparation for cooking. As part of our slow cooking process, dry steam is applied for at least 16 hours, the agave sugars are carefully hydrolyzed in a controlled manner to retain all the nutrients and complexity. 

Once cooked, the agave is removed from our ovens and moved to our three-mass mill. Through four steps, water from a deep well is added to the agave then squeezed to remove the juices where our characteristic sugars and nutrients are found. The agave juices serve as the basis for the creation of aromas and flavors of our tequila. The juice is taken to open stainless-steel vats for fermentation, a step where, over five to eight days, the yeast transforms the sugars and nutrients into the different compounds for our unique tequilas. By completion of the fermentation process, we have obtained an optimal alcoholic content, and the different compounds that give each of our tequilas their unique personality. Once fermented, the agave juices are taken immediately to the stills for double or triple distillation depending on the particular tequila.